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| Ingredients | | 1/4 teaspoon saffron threads | | 1/4 cup boiling water | | 1/4 cup olive oil | | 400g lamb shoulder steaks, trimmed of excess fat and cubed | | 2 onions, chopped | | 1 teaspoon ground cinnamon | | 1 teaspoon ground cumin | | 3 tablespoons freshly grated ginger | | 2 x 400g cans chopped tomatoes | | 5 cups chicken stock | | 1 cup chickpeas, soaked overnight in plenty of cold water | | 1/2 cup French green lentils | | juice of 1 lemon | | sea salt and freshly ground black pepper to taste | | 1/2 cup chopped coriander leaves |
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| Harira |
| 01 / 09 / 04 Julie Le Clerc |
| Photography by Bruce Nicholson |
| A thick, nourishing broth enriched with lamb and lentils, harira is traditionally served to break the fast during the month of Ramadan. It is now finding a place on modern menus and is eaten year-round. |
Method |
Combine the saffron threads and boiling water in a small bowl and leave to infuse for at least 5 minutes.Heat a large saucepan, add half the oil and brown the lamb all over (this may need to be done in 2 batches). Remove the lamb from the pan and reserve. Add the remaining oil and onion to the pan, and cook over a low heat for 10 minutes to soften. Add the cinnamon and cumin and fry for 1 minute.Return the browned meat to the pan and then add the ginger, saffron liquid, tomatoes and stock. Drain the chickpeas and add to the pan. Bring the soup to the boil then turn down the heat to simmer for 45 minutes.Add the lentils and simmer a further 30 minutes. Stir in the lemon juice and season to taste. Add the coriander just before serving. Serves 6. 
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